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It all started with a rainy Tuesday and that “what’s for dinner?” mood that sneaks up just before 5 PM. You know the kind—everyone’s peckish, but no one’s agreeing on anything. Well, this Chinese chicken and mushroom stir-fry saved my sanity (again). I first made it because I needed something heartwarming but not a total time-sink. It’s now a reliable player in our dinner rotation—quick, loaded with flavor, and my picky eater actually asks for seconds (nothing short of miraculous). If you’re craving that takeout-style taste but want to put something cozy and fresh on the table fast, you’ll want this in your life.
Why You’ll Love This
- One-pan wonder, ready in about 30 minutes
- Big, bold flavors like you get at your favorite Chinese place, but fresher
- Super cozy—plenty of tender chicken and luscious mushrooms
- Easy enough for a weeknight, craveable enough for a family dinner
- Skip the takeout blues—this is lighter, and you control the salt!
- Leftovers actually taste ah-mazing (hello, lunch dreams!)
Ingredient Notes
Chicken: I usually grab boneless, skinless chicken breasts for this one since they’re always lurking in my freezer. Chicken thighs work too—and honestly, they’re even juicier if you have them.
Mushrooms: White button or cremini mushrooms are my go-to. Just slice them up (no need to be fussy). You could absolutely toss in shiitakes or a mix if you’re feeling fancy or want a bigger umami wallop.
Soy Sauce (or Tamari): Regular soy is perfect, but low sodium works if you’re watching the salt. Tamari keeps it gluten-free—use what makes sense for your family.
Oyster Sauce: Don’t skip it! This brings that deep, rich, “can’t-quite-place-it-but-crave-it” flavor you get in real Chinese cuisine. Your Asian food shelf is lonely without it.
Garlic & Ginger: Fresh is awesome, but pre-minced or jarred versions work fine. (I won’t judge—I use the jar all the time.)
Green Onions: For a pop of color and zingy flavor at the end. If you’re out, a handful of chopped chives works too, or just a sprinkle of plain ol’ onion powder in the sauce to boost things up.
Cornstarch Slurry: A little splash (just equal parts cornstarch and water) thickens that glossy sauce right at the end—super easy.
Optional Extra Veggies: Snap peas, bell peppers, water chestnuts, baby corn…toss in what you love or need to use up. No rules.
Step-by-Step Directions
1. Get everything ready first (trust me, it cooks fast!): Slice your chicken into bites—strips or cubes both work. Wash and slice the mushrooms. Mince the garlic and ginger. Cut up those green onions (save the green tops for garnish if you wanna be fancy).
2. Mix up the sauce: In a bowl, stir together soy sauce, oyster sauce, a hint of sugar, and a splash of sesame oil. If you want a punch, a few grinds of white pepper or a couple shakes of chili flakes turn up the flavor.
3. Cook your chicken: Grab your biggest skillet or trusty wok. Pour in a tablespoon of oil and get it hot over medium-high heat. Add the chicken pieces—single layer if you can. Let them sear without stirring for a minute (develops that golden color!), then give ‘em a toss and finish cooking just until no longer pink. If your pan’s a little crowded, do this in batches and set cooked chicken aside.
4. Mushrooms & aromatics time: Drizzle in a little more oil if needed. Add mushrooms and sauté, stirring occasionally, until they start to let out their liquid and soften—about 4-5 minutes. Stir in the garlic and ginger, and let them get fragrant (your kitchen will smell amazing—don’t skip this part!).
5. Bring it all together: Pop the chicken back in. Pour in your prepped sauce. Give everything a good toss so it’s coated and bubbling away. (If you’re tossing in extra veggies, in they go!)
6. Thicken it up: Stir up that cornstarch slurry (about 1 tablespoon cornstarch + 1 tablespoon cold water). Pour into the pan, stirring constantly. In about a minute, you’ll see the sauce get silky and cling to every bite. Add sliced green onions, give it one more stir, and you’re done!
7. Serve hot with your favorite base: We love this with fluffy white rice, but brown rice, cauliflower rice, or even crispy noodles are all fair game. (My youngest likes it wrapped in a tortilla with a splash of sriracha—don’t knock it till you try it!)
Optional Variations & Flavor Twists
Swap the protein: This is so forgiving—try thinly sliced beef or pork, tofu, or even shrimp. Cooking times just change a little, so make sure whatever protein you pick is cooked through.
Mix up the mushrooms: Shiitake, portobello, even chopped-up maitake for a super earthy vibe. Or mix two or three types if you’re feeling wild.
Upgrade the sauce: Add a tiny splash of Chinese cooking wine (shaoxing wine) or dry sherry for depth—about 1 tablespoon is fine. Love things spicy? A swirl of chili garlic sauce or sriracha wakes everyone up.
Extra veggies: Stir fry a handful of broccoli, snow peas, or even julienned carrots with the mushrooms for color and crunch. My fridge is basically a produce Tetris game, so this is a good cleanout option.
Lighter & low-carb swaps: Use low-sodium soy sauce, skip the sugar, and serve over cauliflower rice for a lighter take. Or skip rice entirely and serve as a high-protein bowl over steamed greens.
Storage & Reheating Tips
This dish keeps so well! Pop any leftovers into an airtight container and stash them in the fridge for up to 3 days. For reheating, I love a skillet over medium heat with a splash of water to loosen up the sauce. If you’re super short on time, microwave in 30-second bursts, stirring between. The mushrooms and chicken both reheat deliciously—it’s one of those rare Asian food recipes that’s still good the next day (and sometimes even better).
If you want to freeze it, just a head’s up: the texture of the mushrooms will change a little, but you can freeze it in a heavy-duty bag for up to a month. Thaw overnight in the fridge and reheat as above for a quick, satisfying meal.
Let’s Keep the Conversation Going
So that’s my go-to Chinese chicken and mushrooms recipe—a dinner that brings big Chinese cuisine flavor and a little family togetherness to our table (even if it’s just in sweatpants). If you try it, let me know how yours turns out in the comments! Or tell me your favorite way to tweak it (I *love* seeing how other families make it their own). If you ever need a quick meal for a busy weeknight, this stir fry is a total lifesaver. Happy cooking, friends!
Chinese Chicken and Mushroom Stir-Fry
Ingredients
- Boneless, skinless chicken breasts sliced into bites
- Mushrooms sliced
- Soy Sauce or Tamari
- Oyster Sauce
- Garlic minced
- Ginger minced
- Green Onions sliced
- Cornstarch Slurry
- Optional Extra Veggies
Instructions
- Slice the chicken, wash and slice the mushrooms, mince garlic and ginger, and prepare green onions.
- Stir together soy sauce, oyster sauce, sugar, and sesame oil.
- Sear chicken in a hot skillet until cooked through, then set aside.
- Sauté mushrooms, garlic, and ginger until fragrant.
- Add chicken, sauce, and optional veggies to the pan, toss until coated.
- Pour cornstarch slurry into the pan to thicken the sauce.
- Enjoy the stir-fry with rice, noodles, or veggies.
